Nestlé Library
Cookery
+ Top Picks
A Dictionary of Food and Nutrition, 3d ed. Bender, D. A. Oxford University Press. 2009. (Reference
TX349 .B39 2009
)
An explanation of terms found on food labels, advertising and the media.
Food Lover’s Companion: Comprehensive Definitions of Over 3000 Food, Wine, and Culinary Terms. Tyler, S. Barrons. 1990. (TX349 .H533) Reference guide including definitions for terms, methods for preparing food, and a bibliography of recommended reading.
The Oxford Companion to Food. Davidson, A. Oxford University Press. 2006. (TX349 .D36 2006) Detailed alphabetical entries of ingredients, cooking terms, prepared dishes, national cuisines, and cookbooks.
+ Overview and Directories
Culinary Schools: Peterson's. Annual. (Ref TX667 .C855) A guide that provides detailed descriptions of professional degree and apprenticeship programs.
Food and Wine Pairing : A Sensory Experience. Harrington R.J. John Wiley, c2008. (TX714 .H36527 2008)
Food Fundamentals, 9th ed. McWilliams, M. Pearson, 2009.
Provides a broad foundation for studying and working with food. The sceintific bases for practices and preparation are integrated into this text book.
The Guide to Cooking Schools. Shaw Associates. Annual. [Electronic Resource] Online directory with descriptions of over 500 culinary programs worldwide.
On Becoming a Professional Chef. The American Culinary Federation. Pearson Education. 2004. (TX911.3.V62 O5 2004) Outlines all aspects of a modern chef's job, and provides the guidelines from the American Culinary Federation on professional culinary training to prepare for the ACF Certificate.
Plunkett’s Food Industry Almanac. Plunkett Research, Ltd. Annual. (Reference HD9003 .P58) Guide to the food and beverage industry including: major trends, statistics and industry contacts.
So You Want to Be a Chef?: Your Guide to Culinary Careers. Brefere, L. John Wiley & Sons. 2006. (TX652.5 .B715 2006) Guide to traditional and nontraditional careers within the culinary and food service industries, featuring an analysis of over 75 jobs.
+ Encyclopedias and Dictionaries
The Bakers’ Dictionary. Daniel, A. R. Applied Science Publishers, 1971. (Reference TX763 .D27)
One of our most respected culinary dictionaries.
The Culinary Institute of America Cookbook. Culinary Institute of America. Lebhar-Friedman Books, c2008. (TX715 .C96266 2008)
The Culinary Institute of America Cookbook is complete with your favorite recipes for morning meals, baked goods, appetizers, soups, light meals, main courses, side dishes, and scrumptious desserts.
A Dictionary of Food and Nutrition. Bender, D. A. Oxford University Press. 2005. (Ref TX349 .B4115)
Encyclopedia of Junk Food and Fast Food. Smith, A. Greenwood Press. 2006. (Reference TX370.S63)
The Food Encyclopedia: Over 8000 Ingredients, Tools, Techniques, and People. Rolland, J. R. Rose. 2006. (Reference TX349.R644)
Food Lover’s Companion: Comprehensive Definitions of Over 3000 Food, Wine, and Culinary Terms. Tyler, S. Barrons. 1990. (TX349 .H533 1990)
The Oxford Companion to Food. Davidson, A. Oxford University Press. 2006. (TX349 .D36 2006)
The Oxford Encyclopedia of Food and Drink in America. Smith, A. F. (ed.). Oxford University Press. 2005. (Electronic Resource)
The Prentice Hall Dictionary of Culinary Arts. Labensky, S., G.G. Ingram, and S.R. Labensky. Pearson/Prentice Hall Books. 2006. (TX349 .L33)
+ Culinary Theory and Practice
Baking Fundamentals. Masi, N. Pearson Prentice Hall. 2007. (TX763.M324)
The Book of Yields: Accuracy in Food Costing and Purchasing. Lynch, F. Wiley. 2008. (TX531 .L9596 2008)
Culinary Calculations: Simplified Math for Culinary Professionals. Jones, T. John Wiley and Sons. 2008. (TX911.3.M33 J56 2008)
Culinary Fundamentals. American Culinary Federation, Culinary Institute of America. Pearson Prentice Hall. 2006. (TX651.C84)
Food for Fifty. Molt, M. Pearson Prentice Hall. 2006. (TX820. M57)
Food Preparation Handbook, 2d ed. Edited by M. S. Rahman. CRC Press. 2009. (Reference TX541 .R37 2009)
How Baking Works : Exploring the Fundamentals of Baking Science. Figoni, P. Wiley. 2008. (TX763 .F54 2008)
On Cooking: A Textbook of Culinary Fundamentals. Labensky, S.R., A.M. Hause, and S. Labensky. Prentice Hall. 2007. (TX651 .L29)
On Food and Cooking: The Science of the Kitchen. McGee, H. Scribner. 2004. (TX 651 .M27)
The Professional Chef. The Culinary Institute of America. Wiley. 2006. (TX820 .P738x)
Professional Cooking. Gisslen, W. Wiley. 2007. (TX820 .G54x)
Seafood Handbook : The Comprehensive Guide to Sourcing, Buying and Preparation. Editors of Seafood business. John Wiley & Sons, c2010. (Reference TX747 .S43 2010)
+ Food Culture and History
Food Culture Around the World.
This is a series of books on the food culture in different countries and regional areas.
The American Cookbook: A History. Fisher, C. McFarland. 2006. (TX715 .F534 2006)
"This book serves up the American cookbook as a tasty sampler of history, geography, and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods)"--Provided by publisher.
Kitchen Literacy: How We Lost Knowledge of Where Food Comes From and Why We Need to Get it Back. Vileisis, A. Island Press/Shearwater Books. 2008. (TX645 .V55 2008)
Movable Feasts: The History, Science, and Lore of Food. McNamee, G. Praeger. 2007. (TX353 .M395 2007)
+ Cookery Trade Magazines
Art Culinaire TX1 A7
Bon Appetit TX633 B65
Chef TX1 C88
Cooking for Profit TX901 C65
Cuisine et Vins de France TX719 C81
Culinarian : Official Publication of the Chefs Association of the Pacific Coast TX1 .C87
Culinary Trends TX901 C96
Food and Wine TX341 I58
Food Arts TX945 F63
Gourmet TX901 G71
National Culinary Review TX1 N38
Restaurant Hospitality TX901 R42
Restaurants & Institutions TX901 I57
Saveur TX631 S253
Vegetarian Journal
Vegetarian Times TX392 A46
Waitrose Food Illustrated TX1 W35
+ Web Resources
Arielle’s Recipe Archives
A large index sorted into over 60 categories and selected from the Usenet newsgroup rec.food.recipes. A good place to find versions of common home recipes.
Epicurious: Recipe File
A searchable and browsable database of more than 10,000 recipes from past issues of Bon Appetit and Gourmet magazines. The enhanced search allows searches by cuisine, special needs, main ingredients, and meal or dish categories.
Recipe Source
Formally SOAR (Searchable Online Archive of Recipes), over 70,000 recipes indexed, with basic and advanced search forms.
YumYum.Com
Over 20,000 recipes that can be searched or browsed by category or keyword.